This article is about the syrup derived from the Bengali date palm tree, Phoenix sylvestris, which is processed for use as a sweetener. This sweetener, called khejur gur, is an important item in Bengali gastronomy because of its distinctive aroma and flavor. References to the use of khejur gur and the date palm tree can be found in ancient Sanskrit texts. The trees are tapped in winter, between December and February, a process that requires considerable expertise. The harvested syrup (collected in clay pots suspended from notches cut in the trunk) is boiled down to achieve different consistencies ranging from liquid to solid. Most Bengali confectioners substitute khejur gur for cane sugar in making sweets during the winter months. The undying popularity of khejur gur has also given it a notable presence in the literature and culture of the Bengal region, including the Indian state of West Bengal and the country of Bangladesh.

This content is only available via PDF.
You do not currently have access to this content.